3 tbsp. olive oil
1 (3 to 4 lb.) chicken, cut up
6 garlic cloves, chopped
1 1/2 tsp. aniseed, crushed
1 (28 oz.) Italian plum tomatoes
1/2 c. chicken broth
1 tbsp. dried oregano, crumbled
12 black, brine cured olives, pitted
4 oz. Feta cheese, crumbled

Heat olive oil in heavy pan over medium high heat. Season chicken with salt and pepper. Saute chicken until brown, about 5 minutes. Transfer to a plate. Pour off all but 2 tablespoon drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth, and oregano. Bring mixture to simmer breaking tomatoes with spoon. Return chicken and juices to pan. Bring to simmer and cook uncovered 15 minutes. Transfer breasts to plate. Turn remaining pieces and simmer 5 more minutes. Transfer chicken to plate. Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally 6 to 8 minutes. Return chicken to skillet and heat through approximately 2 minutes. Transfer to serving plate and sprinkle with feta cheese.